Let me preface everything I'm about to list off here by saying that this bread really and truly does not need to be sprinkled with a post of the kind of potential fluff that's about to hit you between the eyes.  Nope.  Not at all.
I found this bread recipe while leafing through the pages of 'Nourishing Traditions' and dreaming about making sour dough bread - which will (I hereby solemnly vow) be my next project where things bread are concerned.  The recipe looked like it was one step away from sour dough by literally letting the flour/butter/buttermilk mixture sour for about 24 hrs before adding yeast and all that stuff.  You don't get the sourdough feeling for sure but you do get a damn fine loaf of bread.  FYI - the buttermilk is essential.  Don't skimp.

So.  You and your partner have been planning to do this for a while but you haven't quite plucked up the courage to bite the bullet?  This pizza deal may just tip the balance for you.

A very serious study and subsequent conversation around convenience food saving time... or not.  FYI the convenience food in question here is not of the chips and lucky charms variety but rather the stuff that we use to help us prepare our dinner stuff.  And yeah, it doesn't actually save us time.  If you stick to the chips and lucky charms though, turns out that you will still save time.

The sweet potatoes in my pantry have petitioned to be turned into this quiche crust.  I will oblige.

Our Prime Minister is really into Pandas.  Super Bad.  Serious Panda Thing.

If you want to check out my adventures in Italy (along with the adventures of 250 grade 5 - 12 boys) then check things out here.  P.S. I will not be on a red Vespa.

I have no link for this but can I just tell you that the crossing-guard lady who cheers me on and wishes me a safe ride everyday as I'm riding through Regent Park is an inspiration and sometimes her encouragement brings a tear to my eye.

I want to read this book soooo hard right now.

Even though we are just peaking at Spring through the door that's only cracked open, there may be some of you out there who are still pining for the glory that was Christmas 2012.  Let Christopher Lee (Saruman/Willie Wonka's Dad - among other roles) help you through.  Take a listen to 'The Little Drummer Boy'.  Go ahead... listen to 'Silent Night' too... you know you wanna.



Whole Wheat, Slightly Soured, Yeasted Bread adapted from 'Nourishing Traditions'
makes 2 loaves

1 1/2 cups spelt flour
2 1/2 cups whole wheat/red fife flour
1 - 1 1/2 cups buttermilk, warm
1/2 cup butter

1/4 cup water, warm
2 1/4 tsp yeast
2 tbsp honey or brown sugar

4 tbsp honey or brown sugar
2 1/2 tsp salt (preferably sea or kosher salt)
1/2 tsp baking soda
1 cup unbleached, all purpose flour

Combine the spelt and whole wheat flour.  Add the butter and 1 cup of the buttermilk.  Mix well and add the rest of the buttermilk in order for the mixture to form a cohesive dough ball.  Put the dough ball in a bowl and cover with a clean kitchen towel.  Place in a warm, draft free spot for 12 - 24 hours.
12 - 24 hrs later:
Combine the warm water, yeast and 2 tbsp of honey or brown sugar together and set aside in a warm, draft free spot to proof (get bubbly and yeasty smelling) for about 10 minutes.  Once you know that the yeast mixture is good then add the remaining honey or brown sugar, salt, baking soda and unbleached, all purpose flour.  Mix and divide in half.
Divide the whole wheat flour mixture in half and add to half of the yeast mixture.  Do the same with the other half of both.  Keeping the dough balls divided begin to knead each for about 4 - 5 minutes or until the yeast mixture has mixed thoroughly into the whole wheat mixture.  Once both dough balls have been kneaded then combine them and knead for another 5 minutes or so.  The dough should be silky and smooth.  Place the dough into a buttered stainless steel or glass bowl (make sure that both sides of the dough have some grease on them), cover with a clean cloth set in a warm, draft free spot to rise for 1 1/2 - 2 hrs or until about doubled in size.
Butter or grease two small loaf pans or cookie sheets if you want to make two round loaves.
Turn the dough onto a flat surface and divide in half.
Shape each into either a log or a round ball.  Grease the top of each and place either in the loaf pans or on the cookie sheets.  Cover with a clean cloth and place in a warm, draft free spot to rise for another 1 - 2 hrs or until doubled in size.
Preheat oven to 350°F.
Bake for about 30 minutes or until the crust is hard, golden and sounds hollow when you knock on it.
Cool completely before slicing.